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Ambrosia Sauce

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Ambrosia sauce originated in the family of my grandparents, George and "Nana" Comer. I believe it was around the 1940's...

The recipe below is as received from my mother, Louise Comer Turner.

(Serve on canned Plum Pudding.)

2 eggs
5tablespoons melted butter
1 1/2cups confectioner's sugar, sifted
1/2pint heavy cream, whipped
1tsp vanilla

Beat eggs and butter together with fork.
Add sifted sugar gradually, mixing well.
Add flavoring and then fold in whipped cream.

More recently (the past 20 years) folks in the family have taken to spooning ambrosia sauce over all kinds of pies, and the kids will combine it with just about anything. Can't have too much of a good thing!

Scott Turner, Thanksgiving, 2000

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